This year, we would like to provide something different and entertaining for the holiday season for our members and anyone involved in the food science community. So, we’ve put together an advent calendar full of surprises. Come back each day and click on the window for a treat from IFST.
No matter what you will be celebrating this winter, IFST wishes you season's greetings and a very happy new year!
When does food become food waste and not a by-product or co-product? How is food waste controlled and what is permitted to be done with it? This webinar covers the definitions of food waste, background, and scope, including food loss, food by-products and co-products.
Watch hereMince pies are a traditional festive treat. Mince pies typically contain both raisins and sultanas. But what is the difference?
Read onStart the new year recording your CPD. By recording your CPD, you demonstrate your knowledge and skills. It is about where you want to be and how you plan to get there.
Five tips to perfect CPDHave you ever wondered what it takes to get the humble Brussels sprout from farm to your festive plate? Richard from T.H Clements spoke to Red Tractor Food about the harvest and how sweeter varieties have become the preference in the UK over recent years.
Watch hereAs we move to more digitised systems, these systems will be generating lots of data and we do not have time or the capability to deal with such large data sets. AI offers a way to manage all the data whether it be sensors on factory equipment, or CCTV in shops or abattoirs, or horizon scanning news items for unusual patterns or behaviour.
Watch hereHow to safely defrost your turkey:
If your turkey is frozen, you should check the guidance on the packaging well in advance. This will ensure you allow enough time to fully defrost it in the fridge before cooking it.
Read on2021 was no ordinary year, however, we still had another exceptional year thanks to the support and involvement of our members and the generous backing of our Corporate Supporters. Watch our video to see a snapshot of the year so far!
Watch hereWasted food has an obvious economic impact on businesses and broader human and environmental costs for society as a whole. Speakers from the supply end of the food chain discussed how waste can arise in their operations and the steps they take to mitigate those challenges.
Watch hereBBC Machine Minds asked an AI to come up with some creative recipes for the excess turkey, stuffing and pudding at the end of your Christmas meal. This is what happened when they cooked them.
Read onTo help keep you safe and informed, our Food Safety Special Interest Group (SIG) have created a video sharing their top 10 Food Safety Tips.
Watch hereLet's have a more thoughtful, caring and reflective Christmas for each other and our planet. Starting with our food. The festive season can often get busy and chaotic with all the preparations and activities going on which can result in a lot of food being thrown in the bin.
Read onSave the Date for SC22! The IFST Spring Conference 2022 (SC22) will take place from 4th to the 6th May and will be an online event.
A fun and informative seasonal event; a revival of a popular roadshow adapted for online participation under the present circumstances. Steve Pearce, CEO, Omega Ingredients and master flavour maker, presented the history of cocktails from prohibition to modern day influences.
Watch hereCranberry sauce is one of the UK's favourite Christmas condiments. How are cranberries harvested? Find out how this interesting harvesting technique has revolutionised the sector.
Read onHave you joined the conversations on IFST Community? Log in and catch up on the conversations other members have started then join a group or a topic and add your comments to the conversation!
Get startedChristmas pudding dates back to medieval England. It is traditionally made with a mixture of dried fruits, alcohol, eggs, flour, spices and suet. Read our article for more information about the food science of Christmas puddings.
Read onYou can now watch the FULL recording of our 2021 lecture on our website. This year, our guest speaker, Professor Gideon Henderson, Chief Scientific Advisor at DEFRA, explored the science and potential impact of net zero in the context of food systems.
Watch hereHave you ever wondered where cinnamon comes from and what causes its characteristic taste and aroma? Cinnamon is the inner bark of the Cinnamomum tree.
Read onWhy is white cholate white?
Chocolate is made from components of the cocoa bean. The beans are fermented, dried and the outer skin removed leaving the 'nib'. The nibs are roasted and ground up to form a 'liquor'. This can then be separated into cocoa butter, and cocoa solids.
Read onWatch this recording of the Smart Innovation session which took place during our Spring Conference (SC21) 2021.
Watch hereMany turkeys that you buy from the supermarket contain a pre inserted pop up timer to indicate when the meat is fully cooked. But how do they work?
Read onBecome a member and fund membership for an up and coming food professional. If you are working in a technical role in the food sector at a senior level, you can join IFST and simultaneously support an early career professional to join us for FREE.
Join usNew Year, new resolution? Give to the next generation by investing a little of your time and sharing your passion for food science and technology by becoming an IFST STEM Ambassador?
Find out moreNo matter what you will be celebrating this winter, IFST wishes you season's greetings for the holidays and a very happy new year!
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